If your family is a mix of low carb eaters and omnivores, this stuffed Chicken and Spinach Roulade recipe is a great way to make everyone happy.
Serve it with a side of broccolini for those shunning carbs, or with roasted potatoes for the carb lovers. Meanwhile, everyone gets an extra serving of vegetables and a mouthful of cheesy goodness in every bite.
Chicken and Spinach Roulade Recipe
Tips for Meal Prep or Freezer Cooking
For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time.
- Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days.
- Cook and freeze them after baking, then defrost and heat them in the microwave.
- Complete the recipe and stash them in your meal prep boxes for healthy, filling homemade lunches and dinners throughout the week.
Making Stuffed Chicken and Spinach Roulades
1. Prep the Chicken
The key to evenly-cooked chicken in roulades (which means rolled up food) is starting with chicken of equal thickness. There are two ways to make this happen.
You can either slice the chicken breasts horizontally using a sharp knife or place them between sheets of waxed paper and gently flatten them with a rolling pin.
Be gentle, though — chicken flattens easily and you don’t want it too thin.
2. Season and Stuff
Liberally season one side of the chicken. I use Mrs. Dash in this recipe, but sea salt and freshly-ground pepper work well, too. (Try making this homemade Mrs. Dash — it’s full of flavor.)
Top the seasoned side with spinach and shredded cheese, then roll the chicken from the large end to the small and skewer it with toothpicks. Be sure to insert the toothpick securely to keep the chicken roulade closed tight during the browning step which follows.
TIP: If you’re prepping for future cooking, you can stick them in a resealable bag and refrigerate them at this point. Brown and bake them within two days.
3. Brown Then Bake
Heat 2 tablespoons of your favorite oil in a skillet until shimmering. Add the chicken and, using tongs, brown it all over for about 2 minutes.
To bake the roulades, preheat the oven to 350°F. Arrange the chicken on a lined baking sheet and pop it into the oven for 30 minutes, or until a thermometer inserted into the chicken reads 165°F.
Allow the chicken to rest 5 minutes before serving, so the cheese has a chance to set up a bit. Slicing into them too early will just result in a runny mess on your plate rather than your fork, so be patient!
Stuffed Chicken and Spinach Roulades
- 4 boneless, skinless chicken breasts Pounded to an even 1/2 inch thickness
- 2 tsp. Mrs. Dash
- 2 cups fresh baby spinach leaves can use frozen if defrosted and squeezed well to remove all liquid
- 1 cup grated Gruyere cheese
- 2 tbsp. extra virgin olive oil
- Salt and pepper
- Flatten the chicken breasts to a uniform thickness. Liberally season one side with Mrs. Dash, salt, and pepper.
- Divide the spinach equally between each piece of chicken. Repeat with the cheese. Roll the chicken from the large end toward the small and fasten with a toothpick.
- Preheat the oven to 350°F (177°C / gas mark 4).
- Heat the oil in a large skillet until shimmering. When the oil is hot, brown the chicken all over. (About 2-3 minutes.)
- Transfer the chicken to a greased baking sheet and bake for 30 minutes, or until a thermometer inserted into the chicken reads 165°F (74°C).
- Allow chicken to rest for 5 minutes after baking, so the cheese can set up before serving.
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